Mooli Thepla is a wholesome and attractive Gujarati flatbread made with entire wheat flour, white radish (mooli), and spices. They’re gentle, fast to make, and likewise nutritious. You may make these for breakfast, or as a snack, and even pack in a tiffin or lunch field. They continue to be tender so you’ll be able to have them any time of the day.
About This Mooli Thepla
My recipe for mooli thepla may be very totally different from methi thepla as I’ve not made these with millet flours.
Although more often than not we choose Methi Thepla on events, I do make these savory flatbreads with totally different veggies. I’ve additionally shared a variation made with lauki or bottle gourd – Lauki Thepla.
Particularly if you’re a working particular person, then these wholesome flatbreads come as a giant rescue since they’re made rapidly. The addition of mooli makes these flatbreads extra nutritious and wholesome. We often like to make them throughout winters.
You’ll be able to both roast them with oil or ghee on them. Including besan flour offers a pleasant nutty taste to them. We like the flavour of besan however should you don’t choose then skip it.
These flatbreads style good and you can’t make out that they’re created from radish. So it’s nice to make these to your family members, particularly fussy children.
With tender white radish, I additionally make Mooli Paratha. However let me inform you that radish paratha is made in a different way and isn’t the identical as thepla. Additionally each are totally different by way of style and taste.
The primary distinction is that in a paratha, the rolled dough is full of a layer of grated radish, whereas a thepla dough has the grated radish added to the flour and kneaded. These various preparation strategies give a singular style, texture, and taste to them.
Principally mooli thepla are served with Mango Pickle, curd or aam chunda, or any veggie. We like to have heat mooli na thepla with a sizzling cup of Masala Chai or Ginger Tea.
Step-by-Step Information
Methods to make Mooli Thepla
Making radish, spices combination
1. Rinse, peel and grate the mooli in a bowl or plate. Grate about ¾ to 1 cup mooli. Use radish that’s contemporary, tender and juicy.
2. Measure and hold all of the components prepared.
3. Add grated mooli in a giant plate or bowl. Additionally add the next components:
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon crimson chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- ¾ teaspoon salt or as required.
Word which you can differ the spices as per your style preferences.
4. Combine the spices very nicely with a spoon or with clear fingers.
5. Preserve lined apart for five minutes. Quickly mooli will launch its juices.
Getting ready mooli thepla dough
6. Then add 1.5 cups of entire wheat flour.
7. Subsequent add 3 tablespoons of besan (gram flour or chickpea flour). In case you are not utilizing gram flour, then skip this step.
8. Combine nicely along with your fingertips.
9. Add 1 to 2 tablespoons yogurt (curd) and 1 tablespoon oil.
10. Combine nicely and start to knead the dough. Make a clean tender dough. If the dough turns into sticky, then add some extra entire wheat flour. If the dough appears dry or onerous, then add 1 to 2 tablespoons extra curd and knead once more.
11. Cowl the dough with a plate or linen fabric or cotton serviette. Permit the dough to relaxation for five to six minutes. Once more knead the dough for a minute.
Make medium-sized balls from the dough. Cowl with a fabric or lid and put aside.
12. Mud some flour on the rolling board and the dough ball.
13. Gently flatten with a pin curler first. Then sprinkle some extra flour if required and roll to a spherical form, about 5 to 7 inches in diameter.
Roasting Mooli Thepla
14. Warmth a tawa or skillet. Place the rolled dough on a sizzling tawa or skillet. Preserve the warmth to medium to medium-high.
15. Roast till you see faint air pockets on them.
16. Then flip them utilizing a spatula or tongs.
17. Unfold some oil or ghee throughout in accordance with your preferences.
18. Flip once more.
19. Unfold oil or ghee on this aspect too.
20. Flip them a couple of times till they’re cooked nicely. Press the perimeters additionally with the spatula in order that they’re cooked evenly.
Equally, make all of the flatbreads on this method. In case you are making them to pack for tiffin or picnics then unfold some extra oil, in order that they keep tender.
21. Serve Mooli Thepla sizzling or heat or at room temperature with pickle or curd or aam chunda or mango chutney. You’ll be able to have them for breakfast, brunch or as tea time night snack.
Suggestions
Useful Suggestions
- Radish: Mooli thepla is often made with white radish. Purchase radish that’s contemporary and tender. Don’t use radish that’s onerous, fibrous, or stringy.
- Flours: You’ll be able to skip including gram flour (besan) if you don’t choose it. It’s also possible to add some wholesome flours like pearl millet, finger millet (ragi), or sorghum flour.
- Curd (yogurt): When making the recipe, it’s best to make use of contemporary yogurt which isn’t bitter. If yogurt isn’t obtainable, add water or buttermilk within the flour as wanted to make a clean and tender dough
- Spicing: For a spicier style, add extra inexperienced chilies and crimson chili powder.
- Fat: You’ll be able to roast the thepla with oil or ghee (clarified butter). Peanut oil offers an excellent taste and style. Although any neutral-flavored oil can be utilized.
Few extra tasty recipes for you!
Mooli Thepla
Mooli Thepla is a tasty and wholesome Gujarati breakfast or snack recipe made with entire wheat flour, radish (mooli) and spices. They’re gentle, fast and nutritious snack.
Prep Time 20 minutes
Prepare dinner Time 30 minutes
Whole Time 50 minutes
Stop your display screen from going darkish whereas making the recipe
Kneading dough
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Rinse, peel and grate the mooli in a bowl or plate. Grate about ¾ cup to 1 cup mooli.
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Measure and hold all of the components prepared.
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Add grated mooli in a parat or large plate. Add all of the spice powders, salt and ginger-chili paste.
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Subsequent add coriander powder, cumin powder, crimson chili powder, turmeric powder, ginger-green chili paste and ¾ teaspoon salt or as required.
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Combine the spices very nicely.
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Preserve lined apart for five minutes. Quickly mooli will launch its juices.
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Then add 1.5 cups of entire wheat flour.
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Subsequent add 3 tablespoon of besan (gram flour). In case you are not utilizing gram flour then skip this step.
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Combine nicely along with your finger suggestions.
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Add 1 to 2 tablespoon yogurt (curd or dahi) and 1 tablespoon oil.
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Combine nicely and start to knead the dough.
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Make a clean tender dough.
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Cowl the dough with a plate or linen fabric. Permit the dough to relaxation for five to six minutes.
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Once more knead the dough for a minute.
Rolling dough
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Make medium sized balls from the dough. Cowl with a cotton serviette or lid.
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Mud some flour on the rolling board in addition to the dough ball.
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Gently flatten with a rolling pin.
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Sprinkle some extra flour if required.
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Roll to a spherical form about 5 to 7 inches in diameter.
Roasting
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Place the rolled dough on a sizzling tawa or skillet. Preserve the warmth to medium to medium excessive.
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While you see faint blisters on them then flip.
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Unfold some oil or ghee throughout, flip once more.
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Unfold oil or ghee on this aspect too.
-
Flip them a couple of times till they’re cooked nicely. Guarantee that the perimeters are additionally cooked nicely.
-
Make all of the flatbreads on this method.
-
In case you are making them to hold for tiffin or picnics then unfold some extra oil, in order that they keep tender.
-
Serve these heat or at room temperature with pickle or curd (yogurt).
-
It’s also possible to take pleasure in them as a night tea time snack.
- Radish: Mooli thepla is often made with white radish. Purchase radish that’s contemporary and tender. Don’t use radish that’s onerous, fibrous, or stringy.
- Flours: You’ll be able to skip including gram flour (besan) if you don’t choose it. It’s also possible to add some wholesome flours like pearl millet, finger millet (ragi), or sorghum flour.
- Curd (yogurt): When making the recipe, it’s best to make use of contemporary yogurt which isn’t bitter. If yogurt isn’t obtainable, add water or buttermilk within the flour as wanted to make a clean and tender dough
- Spicing: For a spicier style, add extra inexperienced chilies and crimson chili powder.
- Fat: You’ll be able to roast the mooli thepla with oil or ghee (clarified butter). Peanut oil offers an excellent taste and style. Although any neutral-flavored oil can be utilized.
- Scaling: The recipe will be scaled simply to make a small or large batch.
Diet Information
Mooli Thepla
Quantity Per Serving
Energy 100
Energy from Fats 45
% Every day Worth*
Fats 5g8%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 164mg7%
Potassium 86mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 30IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 2mg2%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin Okay 1µg1%
Calcium 10mg1%
Vitamin B9 (Folate) 9µg2%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 57mg6%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie weight loss program.
This Mooli Thepla submit from the archives first revealed in February 2017 has been republished and up to date on 17 December 2021.
